French bread loaf, Ingredients large – 2 pounds medium – 1, Pounds small – 1 pound – Cuisinart CBK-200 User Manual

Page 90

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French Bread Loaf

French/Italian Bread Cycle

Delay Start T

imer - Y

es

Ingredients

Large – 2 pounds

Medium – 1

1

2

pounds

Small – 1 pound

Water

, 80°–90°F

1

1

2

cups 1

1

4

cups + 1 tablespoon

1 cup + 1 tablespoon

Salt

1

1

2

teaspoons 1

1

4

teaspoons

3

4

teaspoon

Bread flour

4 cups

3

1

2

cups

2 cups + 6 tablespoons

Ye

ast, active dry, instant or bread machine

2

1

4

teaspoons 2

1

4

teaspoons 2

teaspoons

Place ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the Cuisinart

Convection Bread Maker. Press

Menu and select French/Italian. Press Crust and select Light or Medium crust (to taste). Press Loaf and select dough Size. Press Start to mix, knead, rise and

bake. When pause signal sounds, remove dough and kneading paddle if desired, reshape dough and replace in bread pan. Press start to continue. When cycle

is completed, remove bread from machine and transfer to wire rack to cool. Bread slices best when allowed to cool.

To

prepare using Rapid French/Italian cycle:Select Rapid French/Italian, medium crust or crust to taste, loaf size.

Use rapid rise yeast in place of standard yeast in recipe and add vital wheat gluten (optional – aids in rise).

Ingredients

Large – 2 pounds

Medium – 1

1

2

pounds

Small – 1 pound

Rapid rise yeast

3 teaspoons

2

1

2

teaspoons

2 teaspoons

Vital wheat gluten (optional)

2 teaspoons

1

1

2

teaspoons

1 teaspoon

Nutritional information per serving (1 ounce):

Calories 69 (4% from fat) • carb. 14g • pro. 2g • fat 0g • sat. fat 0g • chol. 0mg • sod. 123mg • calc. 3mg • fiber 0g

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